If you're looking for an extra impressive AND insanely tasty appetizer then this Shishito Peppers and Tomatoes with Labneh is exactly what you need. Plus it only requires 5 ingredients. Serve with warm pita bread or some pita chips to scoop up every bit!

This dip has multiple layers of deliciousness:

1. Creamy Labneh
2. Sautéed cherry tomatoes and shishito peppers
3. Crispy sliced garlic
4. A drizzle of homemade garlic-infused olive oil

You can serve this as an appetizer, side dish, or as one of the components of a "picky dinner". What's a picky dinner? It's what I call a dinner served family style where you eat a little bit of this and a little bit of that and it's one of my favorite types of dinners!

What is Labneh?

Labneh is a creamy, tangy Middle Eastern dairy product made by straining yogurt. The result is a thick, spreadable consistency similar to cream cheese or Greek yogurt, but with a more concentrated flavor. It's often used as a dip, spread, or condiment and can be flavored with olive oil, herbs, and spices. Labneh is rich in probiotics and high in protein.

Substitutes for Labneh

Greek Yogurt: Strain full-fat Greek yogurt through a cheesecloth or fine mesh sieve to remove excess liquid. This creates a thicker, labneh-like consistency.

Sour Cream: While a bit tangier, sour cream has a similar texture and can work as a substitute, especially in dips and spreads.

Cream Cheese: For a thicker, richer substitute, cream cheese is a great option. It lacks the same tanginess, so you can mix in a bit of lemon juice for added acidity.

What ingredients do I need to make this Shishito Peppers and Tomatoes with Labneh?

Crispy Garlic & Garlic Oil

• 1/4 cup Extra Virgin Olive Oil
• 6 cloves Garlic, thinly sliced as evenly as possible

Shishito Peppers & Tomatoes

• 1 tsp Extra Virgin Olive Oil
• 6 oz Shishito Peppers, chopped into 1 inch pieces
• 10 oz Cherry Tomatoes, sliced in half
• Kosher Salt & Black Pepper, to taste

Other Ingredients

• 12 oz Labneh

How do I make this Shishito Peppers and Tomatoes with Labneh?

Crispy Garlic & Garlic Oil

1. Place a fine-meshed strainer over a small heatproof bowl or Pyrex measuring cup. Line a small plate or bowl with a paper towel.
2. Start heating a 1/4 cup of extra virgin olive oil over medium heat and add the thinly sliced garlic. Try to ensure the garlic is sliced as evenly as possible to prevent burning. Cook the garlic for about 3 minutes, shaking the pan and/or stirring the garlic constantly to prevent burning.
3. Once the garlic starts to turn golden, carefully pour the garlic and oil into the fine-meshed strainer over a heatproof container. Transfer the garlic to the paper-towel lined plate to drain the excess oil. The garlic will continue cooking after it's removed from the pan, so make sure to remove before it's too deeply golden. Set aside for serving.

Shishito Peppers & Tomatoes

1. In the same pan, heat 1 tsp of extra virgin olive oil over medium heat. Add the tomatoes and shishito peppers and sauté for about 5 minutes until the tomatoes have bursted and the shishito peppers have softened. Stir often. Season to taste with kosher salt and black pepper. Add a splash of water to deglaze the pan if needed.

Assemble

1. Spread the labneh in a shallow bowl for serving. Spoon the cooked tomatoes and shishito peppers evenly over the top. Finally, sprinkle with the crispy garlic and a drizzle of the garlic oil. Serve with warm pita bread.

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